Kent4Health > Recipes
Lemon Custard with Berries
Courtesy of Saladmaster
www.saladmaster.com
This recipe serves: 4
Ingredients
½ c. silken or soft tofu
1 ½ c. plain or vanilla soy milk, divided
3 eggs
1 tbsp. sucanat (or other sweetener)
2 tbsp. honey
½ tsp. vanilla extract
½ tsp. lemon extract
1 tsp. lemon zest
canola oil spray
For berry sauce:
2 tbsp. lemon juice
1 c. seasonal berries
Cooking Instructions
1. Preheat oven to 300 degrees F. Lightly coat each of four ¾-cup ramekins with canola oil spray.
2. In a blender or food processor, combine tofu and ½ cup of soy milk. Puree until smooth, about 30 seconds.
3. Meanwhile, in a bowl, whisk the eggs until blended. Stir in sucanat, honey, vanilla extract, lemon extract and lemon zest.
Add the tofu mixture and the remaining 1 cup soy milk; whisk until blended.
4. Divide the custard mixture evenly among the prepared ramekins and arrange them in a large glass casserole dish.
Pour hot water into the casserole dish to come halfway up the sides of the ramekins.
5. Bake for about 50 minutes or until the custards are set; the centers should slightly jiggle when the ramekins are gently shaken.
6. Remove the ramekins from the dish and let stand at room temperature for about 15 minutes.
7. Cover and refrigerate until well chilled, at least 4 hours.
8. For the berry sauce, combine berries and lemon juice in a small mixing bowl.
9. To serve, loosen the edges of the custards with the tip of a knife and invert ramekins onto individual plates. Top with berry sauce.
Serving Size: 221 g
Nutrition Information
Number of Servings: 4
Per Serving Calories 180
Calories from Fat 60
Fat 6 g
Saturated Fat 1.5 g
Cholesterol 160 mg
Sodium 105 mg
Carbohydrate 21 g
Fiber 2 g
Sugar 14 g
Protein 11 g